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百變雞煲
Chicken in Chicken Pot Sauce
建議食材：
蒜頭3粒 切片
薑3片 切片
洋蔥1個 切粒
三色椒各1個 切粒
芫茜適量
鮮雞半隻約600g 切件
葉城記百變雞煲醬1包(150g)

Ingredients :
Garlic (3 cloves, sliced)
Ginger (3 pieces, sliced)
Onion (1, cubed)
Tricolor capsicum (1 each, cubed)
Coriander (a few)
Chicken (about 600g, cut into pieces as desired)
1 pack (150g) Ip Shing Kee chicken pot sauce
建議煮食方法：
1. 熱鍋下少許油, 加入蒜及薑, 用中火爆香, 加入雞件炒至金黃色
2. 加入雞煲醬炒勻, 調至細火, 蓋上鍋蓋煮4分鐘
3. 將洋蔥及三色椒加入鍋中炒勻, 再蓋上鍋蓋煮4分鐘, 即可享用

Cooking Instructions:
1. On medium heat, fry garlic and ginger in a little oil, then fry the chicken until golden brown.
2. Add chicken pot sauce, stir fry for a while and turn to low heat. Cover the lid and cook for 4 minutes.
3. Add onion and tricolor capsicum, stir fry for a while. Cover the lid again and cook for 4 minutes. Add coriander to decorate. Serve hot.
雞煲醬炒蜆
Chicken pot sauce with clams
建議食材：
蒜頭3粒 切片
薑3片 切片
洋蔥200g 切粒
三色椒各半個 切粒
蜆1斤(600g)
葉城記百變雞煲醬3湯匙
1湯匙生粉開 1/4杯水(可選擇使用)

Ingredients:
Garlic (3 cloves, sliced)
Ginger (3 pieces, sliced)
Onion (200g, cubed)
Tricolor capsicum (half each, cubed)
Clams in shell (600g)
3 tablespoons of Ip Shing Kee chicken pot sauce
1 tablespoon of starch solution with 1/4 cup of water (optional)
建議煮食方法：
1. 熱鍋下少許油, 加入蒜及薑, 用中火爆香
2. 加入洋蔥及蜆, 加入2湯匙雞煲醬炒勻, 蓋上鍋蓋煮4分鐘
3. 加入三色椒及1湯匙雞煲醬炒勻
4. (如有需要, 可注入1湯匙生粉水), 即可享用


Cooking Instructions:
1. On medium heat, fry garlic and ginger in a little oil.
2. Add onion, clams and 2 tablespoons of chicken pot sauce, stir fry for a while. Cover the lid and cook for 4 minutes.
3. Add tricolor capsicum and 1 tablespoon of chicken pot sauce, stir fry for a while.
4. For thicker sauce, add 1 tablespoon of starch solution. Serve hot.
雞煲醬豬肉卷
Chicken pot sauce with pork rolls
建議食材：
金菇50g
蟹柳3條
胡蘿蔔半條
露筍(約15cm長, 50g)
豬肉片8片
葉城記百變雞煲醬2湯匙加1/4杯水

Ingredients:
Enoki mushroom (50g)
Crab sticks (3 pieces)
Carrot (1/2 stick)
Asparagus (about 15cm long, 50g )
Pork (8 large slices)
2 tablespoons of Ip Shing Kee chicken pot sauce mix with 1/4 cup of water
建議煮食方法：
1. 先用滾水焯胡蘿蔔、蟹柳及露筍1分鐘, 撈起備用
2. 用豬肉片捲起金菇、 胡蘿蔔、蟹柳及露筍
3. 熱鍋下少許油, 放入豬肉卷, 用中火將整條豬肉卷煎至金黃色, 將豬肉煮至熟透
4. 將已開1/4杯水的雞煲醬注入鍋中煮1分鐘, 即可享用

Cooking Instructions:
1. Place carrot, crab sticks and asparagus in boiling water for 1 minute and settle on a plate.
2. Roll enoki mushroom, carrot, crab sticks and asparagus into each piece of pork.
3. Add a little oil to pan, fry pork rolls with stuffing on medium heat until golden brown and the pork is cooked.
4. Add chicken pot sauce mix with 1/4 cup of water, then cook for 1 minute. Serve hot.
雞煲醬炒蓮藕五花腩
Chicken pot sauce with lotus root and pork belly
建議食材：
蒜頭2粒 切粒
蔥1條 切段
紅辣椒2條 切粒
蓮藕200g 切片
五花腩200g 切片
葉城記百變雞煲醬1湯匙
水 1/5杯

Ingredients:
Garlic (2 cloves, diced)
Spring onions (1, sectioned)
Red hot peppers (2, diced)
Lotus root (200g, sliced)
Pork belly (200g, sliced)
1 tablespoon of Ip Shing Kee chicken pot sauce
1/5 cup of water
建議煮食方法：
1. 將五花腩切片, 加入1湯匙雞煲醬醃製15分鐘
2. 熱鍋下少許油, 加入五花腩, 用細火煎至金黃色, 將五花腩煮至熟透, 然後取出瀝乾備用
3. 加入蒜及紅辣椒, 用中火爆香, 再加入蓮藕及1/5杯水炒勻
4. 加入五花腩及蔥炒勻, 即可享用


Cooking Instructions:
1. Marinate pock belly with 1 tablespoon of chicken pot sauce for 15 minutes.
2. Add a little oil, fry pork belly on low heat until golden brown and the pork belly is cooked, then dry on a plate.
3. Add garlic, red hot peppers and fry them on medium heat until aromatic, add lotus root and 1/5 cup of water, stir fry for a while.
4. Add pork belly and spring onions, stir fry for a while. Serve hot.
雞煲醬炒豆角豬頸肉
Chicken pot sauce with green beans and pork neck
建議食材：
蒜頭2粒 切碎
豆角200g 切段
豬頸肉200g 切條
葉城記百變雞煲醬2湯匙
水 1/2杯

Ingredients:
Garlic (2 cloves, minced)
Green beans (200g, sectioned)
Pork neck (200g, in strips)
2 tablespoons of Ip Shing Kee chicken pot sauce
1/2 cup of water
建議煮食方法：
1. 將豬頸肉切條, 加入1湯匙雞煲醬醃製15分鐘
2. 豆角摘去頭尾, 洗淨備用
3. 熱鍋下少許油, 加入蒜及1湯匙雞煲醬, 用中火爆香, 再加入豬頸肉兜炒, 將豬頸肉煮至熟透
4. 將豆角及1/2杯水加入鍋中炒勻, 蓋上鍋蓋煮5分鐘, 即可享用

Cooking Instructions:
1. Marinate pock neck with 1 tablespoon of chicken pot sauce for 15 minutes.
2. Remove both ends of green beans and wash with water.
3. On medium heat, fry garlic and 1 tablespoon of chicken pot sauce in a little oil, then add the pork neck, stir fry for a while until the pork neck is cooked.
4. Add green beans and 1/2 cup of water, stir fry for a while. Cover the lid and cook for 5 minutes. Serve hot.
雞煲醬炒肉碎四季豆
Chicken pot sauce with snap beans and minced pork
建議食材：
蒜頭2粒 切碎
四季豆200g 切段
豬肉碎100g
葉城記百變雞煲醬2湯匙

Ingredients:
Garlic (2 cloves, minced)
Snap beans (200g, sectioned)
Minced pork (100g)
2 tablespoons of Ip Shing Kee chicken pot sauce
建議煮食方法：
1. 用1湯匙雞煲醬醃製豬肉碎15分鐘
2. 四季豆摘去頭尾及去絲, 洗淨備用
3. 熱鍋下油, 用中火將四季豆半煎炸至軟嫩, 呈現金黃色, 然後取出瀝乾備用
4. 熱鍋下1/2茶匙油, 加入蒜, 用中火爆香, 將豬肉碎及1湯匙雞煲醬放入鍋中拌炒, 待豬肉碎煮至熟透後, 加入四季豆炒勻, 即可享用

Cooking Instructions:
1. Marinate minced pork with 1 tablespoon of chicken pot sauce for 15 minutes.
2. Remove both ends of snap beans and wash with water.
3. Add oil to pan on medium heat and deep-fry snap beans until soft and golden brown, then dry on a plate.
4. Add 1/2 teaspoon oil, saute garlic on medium heat until aromatic, add minced pork and 1 tablespoon of chicken pot sauce, stir fry for a while until the minced pork is cooked. Stir in cooked snap beans. Serve hot.
雞煲醬炒涼瓜排骨
Chicken pot sauce with bitter melon and pork ribs
建議食材：
蒜頭5粒 切碎， 蔥1條 切段
薑2片 切絲， 紅辣椒3條 切粒
青椒3條 切塊(約3cm)， 豆豉50g 切碎
涼瓜1個 切塊(約3cm)
排骨300g 切塊(約3cm)
葉城記百變雞煲醬2湯匙
水 1/2杯
麻油少許(可選擇使用)

Ingredients:
Garlic (5 cloves, minced)， Spring onions (1, sectioned)
Ginger (2 pieces, shredded)， Red hot peppers (3, diced)
Green peppers (3, cut into 3cm cubes)， Black beans (50g, minced)
Bitter melon (1, cut into 3cm cubes)
Pork ribs (300g, chop into 3cm cubes)
2 tablespoons of Ip Shing Kee chicken pot sauce
1/2 cup of water
Sesame oil (optional)
建議煮食方法：
1. 將排骨切塊, 加入1湯匙雞煲醬醃製15分鐘
2. 熱鍋下少許油, 用中火將涼瓜兩面煎香, 然後取出瀝乾備用
3. 加入排骨, 用中火炒至表面金黃色, 撥至鍋邊
4. 鍋中央再下少許油, 加入蒜、薑、紅辣椒、青椒及豆豉, 用中火爆香, 再加入1湯匙雞煲醬炒勻
5. 將涼瓜、蔥及1/2杯水加入鍋中炒勻, 蓋上鍋蓋煮12分鐘 , 即可享用 (如有需要, 可加少許麻油)

Cooking Instructions:
1. Marinate pork ribs with 1 tablespoon of chicken pot sauce for 15 minutes.
2. Add a little oil, fry bitter melon both sides on medium heat until aromatic, then dry on a plate.
3. Fry the pork ribs on medium heat until golden brown and settle on side of the wok.
4. Add a little oil in the centre of the wok, add garlic, ginger, red hot peppers, green peppers, black beans and fry them on medium heat until aromatic, add 1 tablespoon of chicken pot sauce, then stir fry for a while.
5. Add bitter melon, spring onions and 1/2 cup of water, stir fry for a while. Cover the lid and cook for 12 minutes. Serve hot. Add sesame oil as desired (optional).
雞煲醬炒烏冬
Chicken pot sauce with udon
建議食材：
烏冬2包 (200g/包)
蟹柳2條
胡蘿蔔30g 切絲
生菜200g 切絲
豬肉200g 切片
葉城記百變雞煲醬2湯匙加1/3杯水

Ingredients:
Udon (2packs, 200g/pack)
Crab sticks (2 pieces)
Carrots (30g, shredded)
Lettuce (200g, shredded)
Pork (200g, sliced)
2 tablespoons of Ip Shing Kee chicken pot sauce mix with 1/3 cup of water
建議煮食方法：
1. 熱鍋下少許油, 加入豬肉片, 用中火煎至金黃色, 將豬肉片煮至熟透
2. 將胡蘿蔔、蟹柳及生菜加入鍋中炒勻
3. 加入烏冬, 並將已開1/3杯水的雞煲醬注入鍋中炒勻, 即可享用

Cooking Instructions:
1. Add a little oil, fry sliced pork on medium heat until golden brown and the pork is cooked.
2. Add carrots, crab sticks and lettuce, stir fry for a while.
3. Add udon and chicken pot sauce mix with 1/3 cup of water, stir fry for a while. Serve hot.
雞煲醬配魚蛋魷魚
Chicken pot sauce with tangerine peel fish balls and squid
建議食材：
蒜頭2粒 切碎
紅蔥頭2粒 切碎
魷魚一梭200g 切條
陳皮魚蛋200g
葉城記百變雞煲醬2湯匙
水 1/4杯

Ingredients:
Garlic (2 cloves, minced)
Shallots (2, minced)
Squid (200g, in strips)
Tangerine peel fish balls (200g)
2 tablespoons of Ip Shing Kee chicken pot sauce
1/4 cup of water
建議煮食方法：
1. 先將準備好的魷魚、陳皮魚蛋及2湯匙雞煲醬放入保鮮袋中醃製過夜 (強烈建議方法)
2. 熱鍋下少許油, 加入蒜及紅蔥, 用中火爆香
3. 將醃好的魷魚、陳皮魚蛋及1/4杯水加入鍋中煮5分鐘, 即可享用

Cooking Instructions:
1. Put the prepared squid, tangerine peel fish balls and 2 tablespoons of chicken pot sauce in a food preservation bag and marinate overnight. (highly recommended method)
2. On medium heat, fry garlic and shallots in a little oil.
3. Add the marinated squid, tangerine peel fish balls and 1/4 cup of water to the pot and cook for 5 minutes. Serve hot.